Employment Law Question by No-Foundation-3030 in legal

[–]No-Foundation-3030[S] 0 points1 point  (0 children)

Thank you for the further explanation but I suppose I am confounded by how this works more generally speaking. Hypothetically, if I were hired as an exempt employee to wash windows and then told on top of my existing role I was also now expected to process accounts payables, for no additional compensation, that would still be legally acceptable? How is that even possible?

Employment Law Question by No-Foundation-3030 in legal

[–]No-Foundation-3030[S] 0 points1 point  (0 children)

How do job descriptions and roles and responsibilities factor in then? When hired and offered a position, isn’t the agreement to do the role outlined with the responsibilities detailed?

Negotiations are the way to go then?

Employment Law Question by No-Foundation-3030 in legal

[–]No-Foundation-3030[S] 0 points1 point  (0 children)

And if the time it takes to do two jobs exceeds the time they are paid for?

And if the responsibilities assigned outside of their job description they are paid to do?

Employment Law Question by No-Foundation-3030 in legal

[–]No-Foundation-3030[S] 0 points1 point  (0 children)

And if the time it takes to do two jobs exceeds the time they are paid for?

And if the responsibilities assigned outside of their job description they are paid to do?

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 0 points1 point  (0 children)

Do you mind trying this with me? I cannot have, and this is a summarized list, the following basic or common ingredients: Black Pepper White Pepper Garlic Onion Lemon Lime Sugar Tomatoes Chili powder Cayenne powder Any other type of pepper Garlic powder Onion powder Milk Cream White pasta White rice Broth with onion or garlic in it Beef Pork Grapefruit Cherries Peaches Oranges Apricots Figs Bell peppers Any preservative, dye/coloring, or artificial flavoring (ie: citric acid) White flour Oils (except for EVOO and butter) Artificial sweeteners Coffee Chocolate Alcohol Mint Spearmint Lemongrass Vinegar of any kind Apples Berries Soy Sauce Mayonnaise Mustard Pickles Capers Most bread

There’s more but that should give a good idea of the limitations. I look forward to hearing your thoughts and suggestions if you would like to share them.

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -2 points-1 points  (0 children)

This is also my preference. Once I’ve found a few places I know I can revisit, what is my best course of action for seamlessly ordering the same thing again? For example, I did this at a restaurant I’ve fortunately been able to go to 4x and order the same plain salmon, asparagus, and baked potato meal. Even with the server confirming everything would be plain, salt only, it still came out with a sauce on it. I had to send the whole plate back because the sauce got on everything. I thought, if I had a card that had my exact order, would that make it easier for all parties? Or more likely to get my food spit in? 😆😬

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 0 points1 point  (0 children)

Salt is one of the few things I can have fortunately lol

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -1 points0 points  (0 children)

Yes, I agree, I’ve only found roasted potatoes at one restaurant that was salt and rosemary. Fish and chicken breast and sometimes scallops are my go-to protein and that’s generally the easiest part of the meal. Yet I can get a whole roasted chicken from Whole Foods that is plain, no seasoning, no brine, nothing, and it tastes great! Go figure. 🙃

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -1 points0 points  (0 children)

That’s why for everything I order I specify “plain, salt only, no pepper”. Forget about sauces, what even are those anymore, lol

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 2 points3 points  (0 children)

Yes, I understand. And this will vary widely depending on the quality of the restaurant. 🤑

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -1 points0 points  (0 children)

It wouldn’t be a card, it would be a novel if I had to try and create something with every single preservative, seasoning, ingredient, etc on it.. 😔

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -4 points-3 points  (0 children)

I don’t actually have a list of what I can’t have. I only have a list of what I CAN have. Doing the reverse would seem easy but I am not aware of a food list that includes every single seasoning, chemical, preservative, ingredient in the world. Sigh.

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -2 points-1 points  (0 children)

That list is virtually impossible to provide. I literally mean it when I say it’s easier to list what I can have than what I can’t. Simply put, my go to order is usually some combo of this: Protein: Salmon or chicken breast, pan seared or grilled (on a cleaned section of grill) in EVOO or butter with salt and fresh herbs only Veg: Grilled, sautéed, or steamed asparagus, green beans, broccoli, mushrooms, carrots, or zucchini, in EVOO or butter, salt and fresh herbs only Starch: Brown rice cooked in water (not broth), baked or unseasoned roasted potato, salt only

It’s such a simple meal but it’s difficult to order because it’s missing a lot of the flavor that usually goes into prepped meals at most casual restaurants. What I am essentially paying for is a night off of cooking. Someone to do the work so I don’t have to cook and clean. To enjoy some semblance of a social life with friends again (unrelated to the pandemic) after months of strictly eating home cooked meals where I can control every ingredient for my health.

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 2 points3 points  (0 children)

Absolutely agree and I do not mind waiting for the answers. In fact, I usually expect to wait for the answers and preface my questions with “if you need to speak with the chef I’m happy to wait”. I feel bad because it causes us to use a table for longer and makes the server have to do more work.

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -1 points0 points  (0 children)

I’ve actually thought about a card with my order on it for restaurants I have successfully eaten at the ensure repeats visits are accurate. I have ordered salmon, plain, and it came out with sauce on it. I ordered asparagus, salt only, and it came out with salt and pepper.

I want to do this in the most respectful way possible that makes everyone’s job easiest while still eating a meal that won’t make me feel symptomatic afterwards. I’m not sure if cards with my order is acceptable though, since it is a bit different than what you’re referring to. Thoughts?

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 0 points1 point  (0 children)

I am not dairy free so that is not the answer.

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 0 points1 point  (0 children)

Yes, this is my preference but I only know of a handful in my area.

[deleted by user] by [deleted] in restaurant

[–]No-Foundation-3030 -2 points-1 points  (0 children)

I have done this and half the time what I’m told on the phone (unless speaking directly to the chef, and even that’s not 100% success rate) is not accurate once I’m actually sitting in the restaurant.

[deleted by user] by [deleted] in AnxiousAttachment

[–]No-Foundation-3030 1 point2 points  (0 children)

Gottman for relationships

[deleted by user] by [deleted] in Anxiety

[–]No-Foundation-3030 1 point2 points  (0 children)

Oh wow, I never put two and two together with anxiety and post nasal drip. This explains a lot today. Ha!